I made this veggie burger as my entry to the Blackbird Parlour Veggie Burger Contest! I’ll let you know if I make it the finals. My taste buds think I will…

What You’ll Need:

  • • 1 tbs olive oil (for sauteing)
  • • 1 apple, diced
  • • 4 cloves garlic, diced
  • • 2 med-large shallots, diced
  • • 4 cups mixed mushrooms, diced
  • • 15oz. can black beans, including liquid
  • • 1/4 cup water (or wine)
  • • 2 unsalted veg bouillon cubes
  • • 1 tsp liquid smoke
  • • 4 Tbs nutritional yeast
  • • 1 tsp tamari
  • • 1 Tbs tomato paste
  • • 1 tbs fresh tarragon, diced
  • • 2 tsp salt
  • • 1 tsp black pepper
  • • 1/4 cup vital wheat gluten
  • • 1 1/2 cups cooked brown rice
  • • toppings

Directions:

  1. 1. Boil the brown rice until tender with one bouillon cube
  2. 2.  Meanwhile, In a large pan, saute in 1 tbs oil, the apple, garlic, shallots, mushrooms, and beans.
  3. 3. After about 15 minutes, add 1/4 cup water, the bouillon cube, liquid smoke, yeast, tamari, tomato paste, tarragon, salt and pepper.
  4. 4. Use a large fork to mash up the beans and combine the ingredients in the pan. Continue cooking until it has a thick paté texture (about 15 more mins).
  5. 5. Add the cooked rice and the vital wheat gluten
  6. 6. Allow to cool for about 10 minutes
  7. 7. Form into patties and saute at med heat.
  8. 8. Serve on a bun with the toppings of our choice. Today I used whole-grain mustard, ketchup, tomato, onion, vegan Daiya cheese, avocado, pickles and kale.